Ginger Glazed Carrots

Nov 23, 2010

I was reading the introduction to Ina Garten’s Back to Basics cookbook. She explains how she plans her menus for entertaining. Ina plans one key dish as the star of the show, then compliments the key dish with like flavors, cuisine, and style.

We all know the turkey is the star of the show at Thanksgiving. What I love about this recipe is that you can make it stove top, so your oven can be dedicated solely to cooking the turkey. Best of all, it takes about fifteen minutes to complete. If you have a guest that you know isn’t the best at cooking, suggest this side for them to bring. It’s full proof :)

These glazed carrots have a lightly sweet flavor, from the nutmeg, honey and orange juice. The ginger gives the carrots an underlying soft heat while the parsley flakes add a bright contrast to the warm orange glazed carrots.

Check out these other Thanksgiving recipes I’ve created over the past couple of years.

Happy Thanksgiving everyone! Ursula

Ingredients

2	tablespoons butter, divided
¾	cup water
1	pound baby carrots, or carrots sliced on the diagonal
2	tablespoons honey
2	tablespoons orange juice
¾	teaspoon ground ginger
⅛	teaspoon ground nutmeg
⅛	teaspoon salt
½	teaspoon parsley flakes

Serves

Prep Time

5 minutes

Cook Time

15 minutes

Directions

Place 1 tablespoon of the butter and the water in a warm skillet. Add carrots; cook, uncovered, on medium heat for 5 -6 minutes or until carrots are tender. Drain.

Mix honey, orange juice, remaining 1 tablespoon butter, ginger, nutmeg and salt in skillet. Add carrots.

Cook uncovered, on medium heat, 4 to 5 minutes, stirring frequently to glaze carrots. Sprinkle with parsley, just before serving.